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We pack this in our cooler bag for a cheaper beach trip!

We pack this in our cooler bag for a cheaper beach trip!

I do not want to put th everything was better-Record, but as a kid we went to the beach equipped with a cooler bag, cold meatballs or fried meat, donuts, tomatoes, pickled cucumbers and peaches, and stood in line just to get ice cream. Carrying a cooler bag has become fashionable in the past thirty years – and even now, as inflation is reshaping it too, it will once again be a handy tool that can save a whopping twenty grand. The cooler bag has to be the hammock pant of 2023, which we never thought would come back into fashion, however, we’re already packing the boxes.

Well, let’s see what’s worth including and what’s not!

The perfect meal on the beach doesn’t feel like a picnic, we’re not here to eat, we just need something to get us through the day without starving and at the same time keep our brain fat and sugar fog at bay. A sandwich is always the first thought when it comes to portable food, but it’s important that it’s filling and not soggy.


The fried meat is also good cold, but the bread crumbs cook up in the steam of the cooling bag, making the end result sad, so it’s more convenient and easy to fill the sandwich with meatloaf, which is probably even better with leftovers. The meatloaf bun is the Hungarian hamburger, a beautiful tradition undeservedly lost that must be revived. Bun and meatloaf, that’s all the recipes, it doesn’t go along with many things, it’s not a hamburger that needs to be dipped in ketchup, just a couple of pickled cucumbers, maybe a piece of lettuce, and you’re done.

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The recipe is still based on the oven-baked meatloaf described here. The difference is that since it was made as a sandwich, I flattened and toasted it in a skillet before putting it in the oven. When shaping the pie, it is worth paying attention to the fact that it will be one and a half centimeters smaller than its raw size by the time it is baked, so it should be kneaded in a circumference larger than the pie. A green salad cut into two halves of bread, maybe a touch of mustard, and you could put in the meatloaf. Since the ingredients here are for a diet, a cooler bag, shade, and brunch!

The type of sandwich lends itself anyway, but it doesn’t have to be meaty, fat doesn’t necessarily do well in the sun. Alternatively, you can put the chickpeas between the slices of bread, but not directly on the bread: here too it is worth keeping a lettuce leaf as a trick buffer. Layers: washed bread then dried salad leaves, chickpeas, salad leaves, bread. The same rule applies to other spreads as well, to cream of eggplant or even to krözött, or even cream of feta. Those very brave and who splurge on a nuclear powered cooler bag can take home the world’s best curry chicken salad sandwich, but this really is a serious luxury due to the mayonnaise content.

authorities, but not just anything

While the meatloaf sandwich has it all, I went a little overboard and tried to test the portability and compatibility of cooler bags for foods that don’t leak juice, are as least perishable as possible, and don’t taste too much while standing. The logic is very simple: the higher the water content of the raw material, the greater the changes in its texture after it is cut and mixed with other raw materials. Therefore, cucumber, tomato and watermelon salads are less successful.

At first, even the idea of ​​eating cold rice seemed odd, but it was strange, in a fit of Italian simplicity, that In Ensalata di Rizzo There really is everything from the shelf and the refrigerator. The trick is that most of the ingredients are sold in most Italian supermarkets, so Italian moms getting ready for the beach don’t have to worry.

Glazed olives, capers, peppers in oil, artichokes, ham, canned or boiled peas can be added to cooked rice cereal. Like many recipes, like many ingredients, the fix is ​​olives and peas, I mixed those too. The gist of the technique is that all the ingredients should be cut into small pieces and the rice should only be half cooked, not cooked until sticky, otherwise the whole thing would be really terrible. Salads made not only from rice but also from any other type of grain can be transported and eaten easily from the box. If the base is bulgur, gritselli, couscous, macaroni or tarhouni, it will be just as good and other roasted vegetables and herbs can also be added to it.

Rice salad

Photo: Bori Ács/Telex

Basic materials:

  • 150 grams of long grain rice
  • almost. 100 grams of olives
  • almost. 100 grams of fresh or frozen green peas
  • 50 grams of capers
  • Big capsicum
  • 100 grams of mushrooms
  • salt pepper
  • 2 tablespoons of olive oil
  • Juice of half a lemon
  • Fresh basil

I just cook the rice until tender, then drain it, rinse it and let it cool completely. Meanwhile, soak the mushrooms in boiling, slightly salted and vinegar water. Boil for 5 minutes, strain and chop. I also boil peas in hot water for 2-3 minutes, then drain and rinse. I cut the pepper into small cubes, and cut the olives in half and mix everything with the rice. Finally, squeeze half a lemon over everything and drizzle with oil. I cool well.

Food safety: pay attention to refrigerating the rice, keep it in the refrigerator, in a shady cooler bag, and don’t leave it at room temperature for more than an hour.

Lentil salad with peach and watercress

Photo: Bori Ács/Telex

The thought process continues for two of this week’s articles in this dish. With a bean salad from Summer Heat Recipes, I remembered how much more delicious legumes will be the next day, how well they can absorb the flavors of the marinade – not only the beans, but also all their relatives. Another starting point was the modern fruit salad thought process, the way apricots were included. Apricots are the perfect seasonal fruit because they hardly release water and keep their shape well. This can also be varied in any way and can be combined with the former, the main thing being boiled and pickled legumes.

Basic materials:

  • 150g lentils (dry weight)
  • 2 bay leaves
  • salt pepper
  • 4 medium apricots
  • 2 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar
  • 3-4 handfuls of watercress
  • A handful of almonds

I soak the lens for an hour or two, but if you don’t have time for that, that’s okay too. I cook it with bay leaves in salted water and almost cook it. Cook until tender, about 10-15 minutes, over low heat. It’s good if the eyes are still together, but already soft. I drain it, drain it, let it cool, then mix a dressing of vinegar, oil, and salt, and mix it with the cooked lentils. I add peach slices. I mix it up and put it in a well sealed box. I pile the watercress on top, but don’t mix it up, just before consuming.

Potato salad with pesto and green beans

Photo: Bori Ács/Telex

If you’re looking for salad bases that can withstand the heat and other rigors, potatoes should also be included. Especially since it will not lose its beauty during transportation, because it is not attractive originally. If it’s potatoes, it’s mayonnaise and onions, but not now, because neither of them like heat.

Too much packaged pesto is a sin, and fresh is really best, but sometimes it can be a lifesaver to open it in one step and sprinkle it over cooked vegetables. Yes, I know it’s weird, but it’s not pasta, but fresh vegetables, because it’s a strong-tasting sauce that goes with many other bases besides pasta. I made the recipe below in a skillet with roasted zucchini, and it works very well.

Basic materials:

  • Half a kilogram of small grain potatoes
  • Half a kilo of bean butter / green beans
  • salt
  • Half a bottle of pesto
  • 5-6 dried tomatoes

Boil the potatoes in plenty of hot, salted water until they are almost tender. within 10-15 minutes. I also add green beans in the last 5 minutes. I drain and peel the potatoes while they are still warm, then let them cool. When they are completely cooled, I chop them all up and mix them all together with the diced sun dried tomatoes and pesto.

Mobile dessert: crumbs – curd – fruit jam

If someone still feels that a meal cannot be considered eating without the sugar seal, they should pack the items in mason jars. Not just anything, of course, but a simplified version of elegant glass desserts that only take a few minutes to put together. For this, you need a creamy, milky base: Greek yogurt, sour cream, mascarpone, sour cream / curd / ricotta, some kind of fruit or jam made from it, and a topping that can be crunchy (granola, any toasted muesli or seeds, crunchy crumbs) or soft (leftover sponge cake, cake or ready-made cake). The structure is very similar to the cookie described here, only it can be infinitely varied.

Photo: Bori Ács/Telex

Ingredients (for four small jars):

  • 250 grams of cottage cheese
  • 2-3 tablespoons of yogurt
  • 2-3 tablespoons of powdered sugar
  • 100g oat seed mix (a mixture of oats, almonds, hazelnuts, pumpkin seeds, etc.)
  • 2 tablespoons of honey
  • 2 tablespoons of butter
  • 100 grams of fruit

For the cottage cheese cream, I crush the cottage cheese with a fork and mix it with the sugar and milk until smooth. For the crumbs, I melt the butter and honey in a pan, add the oat seed mixture and sauté until fragrant and a little coloured. I let it cool. If necessary, I will cut the fruit. Jars can come: I divide the cream into four Mason jars, add a spoonful of fruit, then crumbs, then again cream, fruit, and crumbs.

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